Wednesday, May 27, 2009

What's Cookin, Good Lookin?

There was a flurry of activity in my kitchen this evening. I made two batches of peanut butter marshmallow squares, which are one of my very favourite treats in the world and I have never ever ever looked up the recipe for them until now, ON PURPOSE because now that I know how to make them - and ESPECIALLY now that I know there are only FOUR ingredients - my waistline may never be the same. I'm pretty sure I could eat an entire pan of these things. It's not the marshmallows that do it for me; I don't care for them raw or roasted (Aha! Another reason camping doesn't interest me). In rice krispie treats, well, I'll have one if they're on offer, but I don't go zany for them like certain husbands do. But the peanut butter, ohhhh my the peanut butter. Peanut butter is one of those things that I usually don't even keep in the house, because if I do I will find myself eating a large spoonful of it as a mid-afternoon snack.

Anyway, I made two pans of these but neither one is for me. One is for a potluck on Sunday and one is for a friend who just lost a family member and thus needs a pan of goodies (and a lasagne I had in my freezer). These things will be finding their way to her doorstep tomorrow.

I also made some roasted sweet potatoes, to give Gwen an alternative to the frozen Green Giant vegetables we've been foisting on her lately. I found a great recipe that called for dipping the potato wedges first in beaten egg, then in a mixture of spices (bread crumbs, Italian seasoning, parmesan cheese). But it didn't quite work out as planned. Does this ever happen to anyone else? The first third of the pan gets covered in spices nice and evenly, then the second third is kind of lumpy and uneven, and then the last third doesn't get any spices at all because by this time the spices are just sticking together with the egg in silly little clumps and ignoring the potatoes altogether. I'm sure they will still taste good, because hey, they are still sweet potatoes, but there must be a better method of achieveing this. Any master chefs out there want to fill me in?

2 comments:

shadowsyll said...

Seperate your spices into batches. If you notice that it does about a third mix up all your spices as the recipe calls for then after seperate the spice mixture into thirds. It's the egg getting into the spices and getting it wet that is causing the clumping.

Amberism said...

Sounds like some yummy sweet potato, I want to try it now!

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